Broccoli Kale Slaw

why make this recipe

This slaw is fresh, crunchy, and full of color. It is quick to make. It uses simple ingredients you can find easily. It makes a healthy side dish for many meals.

introduction

Broccoli Kale Slaw mixes chopped broccoli and kale with shredded carrots, apple bits, and dried cranberries. A creamy coleslaw dressing ties the salad together. It tastes bright and has a nice crunch. You can make it in minutes and serve it chilled.

how to make Broccoli Kale Slaw

1. Chop the broccoli into small, bite-size pieces.
2. Remove tough stems from the kale and chop the leaves thin.
3. Shred the carrots and chop the apple into small pieces.
4. Put broccoli, kale, carrots, apple, and dried cranberries in a large bowl.
5. Pour the coleslaw dressing over the bowl.
6. Toss well so everything is coated.
7. Chill for 20–30 minutes to let flavors blend. Serve cold.

Ingredients :

• 2 cups broccoli, chopped
• 2 cups kale, chopped
• 1 cup carrots, shredded
• 1 apple, chopped
• 1/2 cup dried cranberries
• 1/2 cup coleslaw dressing

Directions :

1. In a large bowl, combine the broccoli, kale, carrots, apple, and dried cranberries.
2. Pour the coleslaw dressing over the mixture and toss until all ingredients are well coated.
3. Serve chilled as a side dish.

how to serve Broccoli Kale Slaw

Serve it cold as a side with grilled chicken or fish. Put it on top of sandwiches or burgers for extra crunch. You can also serve it with tacos or as part of a picnic spread.

how to store Broccoli Kale Slaw

Keep the slaw in an airtight container in the fridge. It stays best for 2–3 days. If you want it to stay firmer, store the dressing separately and add it before serving.

tips to make Broccoli Kale Slaw

• Dry the greens well after washing so the dressing sticks.
• Chop broccoli small so it is easy to eat.
• Massage the kale a bit with a pinch of salt or a little dressing to soften it.
• Add the apple last so it stays crisp.
• Chill before serving to let the flavors blend.

variation (if any)

• Swap dried cranberries for raisins or chopped dates.
• Add nuts or seeds like almonds or pumpkin seeds for extra crunch.
• Use yogurt or tahini dressing instead of coleslaw dressing for a different taste.
• Add crumbled feta or goat cheese for a salty touch.

FAQs

Q: Can I use frozen broccoli?
A: Fresh broccoli gives the best crunch. If you use frozen, thaw and drain it well first.

Q: Can I make this ahead?
A: Yes. Mix without the dressing and keep covered in the fridge. Add dressing before serving.

Q: Do I need to massage the kale?
A: It helps. A short massage makes the kale softer and easier to eat, but it is optional.

Q: How long will it keep with dressing?
A: With dressing, it is best within 2–3 days. The apple and broccoli will slowly soften over time.

Q: Can I add protein?
A: Yes. Add cooked chicken, chickpeas, or tofu to make it a meal.

Conclusion

For a similar slaw with apples and cranberries, see Broccoli Kale Apple and Cranberry Slaw – Joyous Apron.
If you want another easy version, check Super Easy Broccoli Kale Slaw Salad – Primavera Kitchen.
For a quick store-bought kit review, read The $4 Trader Joe’s Salad Kit I Eat Twice a Week (at Least).
To try a tahini dressing twist, see Healthy Broccoli Kale Salad With Tahini Dressing – Carrie Walder.
For a lemon dressing idea, visit Broccoli Kale Salad with Lemon Dressing – Peas and Crayons.